Lemon Thyme Pita Chips
we’re adam and joanne from inspiredtaste.netand welcome to our kitchen. we’re making baba ganoush, an amazing roastedeggplant dip. if you love hummus, you’re going to love this, too. speaking of hummus, check out our video forhow to make better-than-store-bought hummus on our channel! we start by roasting eggplant. place themonto a baking sheet, poke them in several places with a fork to allow steam to escapethen broil them a few minutes on each side. as the eggplants broil, the skin darkens alittle and begins to smell smoky, adding lots of flavor to the dip. then, turn the broileroff, switch the oven to 375 degrees and roast
until very soft, about 30 minutes. take them out of the oven and allow them tocool until easily handled. while the eggplants cool, we can put the diptogether. tahini is essential, here — we use our ownhomemade version. watch our video and grab our recipe so you can, too. we also need a good amount of fresh lemonjuice, which brightens up the flavors in the dip. add the tahini and the lemon juice to a bowlthen chop up not one, but three cloves of garlic. i know — that’s a lot. trust us,though.
throw the garlic into the bowl with tahiniand lemon juice then add some ground cumin and salt. give everything a stir then setaside for a few minutes to allow the flavors to meld. when you’re able to handle them, split theeggplants and drain any excess liquid — that will only make the dip watery. scrape out the flesh and add to the bowl withtahini. it isn’t the prettiest, but wow does it taste good. now, just stir and mash the eggplant intothe tahini mixture until somewhat smooth — we like a little texture. allow the dip to cool to room temperaturethen stir in fresh parsley and drizzle the
top with olive oil. now grab some bread, veggies or pita chipsand enjoy!!
